Effect of inulin as a fat replacer on texture and sensory properties of muffins
Susann Zahn, Franziska Pepke, Harald Rohm
International Journal of Food Science & Technology
Abstract
Summary Efforts related to nutrient optimisation are responsible for the increasing importance of tailoring bakery product formulations. Aim of this study was to replace 50%, 75% or 100% baking fat in a muffin formulation by commercial inulin preparations and to investigate its impact on baking characteristics, texture and sensory properties of the muffins. With increasing amounts of added inulin, product moisture and crumb density increased significantly, whereas muffin volume decreased. Quantitative descriptive analysis revealed significant effects on product appearance, sensory texture properties, and smell and taste. The replacement of 50% baking fat in the formulation resulted in muffins that were comparable or slightly higher in crumb firmness. The complete elimination of baking fat with inulin and water, however, led to products, which were downgraded because of high toughness, low volume and the lack of a product‐typical taste.
Extracted Claims
4 claims extracted from this paper into the knowledge graph
100% inulin results in muffin properties
“The complete elimination of baking fat with inulin and water, however, led to products, which were downgraded because of high toughness, low volume and the lack of a product‐typical taste.”
inulin replaces baking fat
“Aim of this study was to replace 50%, 75% or 100% baking fat in a muffin formulation by commercial inulin preparations”
50% inulin results in muffin crumb firmness
“The replacement of 50% baking fat in the formulation resulted in muffins that were comparable or slightly higher in crumb firmness.”